Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) chopped walnuts 4 cup(s) baby arugula , or torn arugula leaves 2 cup(s) sliced strawberries , (about 10 ounces) 2 ounce(s) Parmesan cheese , shaved and crumbled into small pieces (1/2 cup) 1/4 teaspoon(s) freshly ground pepper 1/8 teaspoon(s) salt 2 tablespoon(s) aged balsamic vinegar , (see Ingredient note) 1 tablespoon(s) extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.


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